Method

Aubergine SpreadHeat a saucepan over medium heat. Add the oil, onion and aubergine and fry for 10 minutes. Stir in the cumin, coriander, paprika, garlic and chillies and cook for 5 minutes. Add the remaining ingredients and simmer for 10 minutes until slightly thickened. Place in a food processor and purée until fine.

RotisBring a saucepan of water to the boil. Cook the spinach for 1 minute, strain and refresh in cold water. Strain, squeeze all of the water out and chop finely. Combine the spinach with the rest of the ingredients in a mixing bowl using your hands to bring it all together. Knead on a lightly floured surface dusted with cake flour for 5 minutes until smooth. Cover with plastic wrap and allow to rest in the fridge for 30 minutes. Cut the dough into 4 portions. on a floured surface, roll each portion out to1mmthick. Brush off the excess flour.

Heat a large frying pan over medium heat. Brush the frying pan with a little olive oil and fry each roti individually for 1-2 minutes on each side until lightly charred and blistered. Add more oil if needed. Keep the rotis warm under a clean kitchen towel while frying the rest of the rotis.

Avocado SalsaStir all of the ingredients together and season to taste.

To ServeSlice the Quorn Vegan Schnitzels into strips.Serve the rotis with the slice Quorn Vegan Schnitzels , avocado salsa and aubergine spread. Sprinkle with chopped coriander or micro herbs. Tip: Wholemeal flour can be found at some supermarkets and at health stores. Brown bread flour can be used as an alternative.